Escabeche
Marianted Vegetables

1 1/2 cup salad oil
1/2 cup white vinegar
1 Tbsp. Dijon mustard
2 Tbsp. fresh oregano
2 tsp. salt (or to taste)
1 tsp. black pepper (or to taste)
1 cup broccoli florets, cooked al dente
1 cup cauliflower florets, cooked al dente
1 red bell pepper, seeded, julienne
1 green bell pepper, seeded, julienne
1 cups carrots, sliced, cooked al dente
1 small yellow onion, julienne
1 small red onion, julienne
1 cup baby corn
1 cup pickled jalapeno chiles (whole),
drained and reserve juice

In a blender or food processor combine the 
oil, vinegar, mustard, oregano salt and pepper 
and blend for 5 minutes.

Place the vegetables and vinaigrette 
and mix together until well coated.
Add reserved jalapeno juice to taste.  
Marinate at least 2 hours or a couple of days.  
Makes 10 cups.